This cake has brown butter, toasted pecans, and mini chocolate chips.

Ingredients

For the Cake

• 1 c. dark brown sugar, packed
• 1/2 c. salted butter, browned and cooled
• 2 large eggs, room temperature
• 1 tsp. vanilla
• 15 oz. pumpkin puree
• 2 tsp. baking soda
• 1 tsp. kosher salt
• 2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1/4 tsp. ground ginger
• 2 c. all-purpose flour
• 3/4 c. toasted pecans
• 1/2 c. mini semi-sweet chocolate chips

For the Frosting

• 8 oz. cream cheese, softened
• 1 tsp. vanilla extract
• 1 tsp. kosher salt
• 1 c. crunchy Biscoff cookie butter
• 1/4 c. powdered sugar, sifted (optional, if you want a sweeter frosting)

Yields Approximately 24 slices

For the Cake

Preheat the oven to 350 degrees Fahrenheit. Beat the brown butter and brown sugar together. Scrape the bowl, then add the eggs and beat until the mixture is light and fluffy. Add the vanilla and mix to combine.

In a bowl, sift together the baking soda, salt, cinnamon, nutmeg, ginger, and flour. In two alternating additions, add the flour mixture and pumpkin puree, scraping after each addition.

Fold in the pecans and chocolate chips. Pour batter into a greased 9×13 baking pan. Bake for 30-35 minutes until an inserted toothpick comes out clean. Cool cake before frosting.

For the Frosting

Beat the cream cheese until light and fluffy. Add the vanilla, Biscoff spread, and powdered sugar and beat to combine. Spread over cooled cake and refrigerate until serving.